Pork tenderloin with mushroom and mustard sauce
Seared pork tenderloin in a creamy mushroom and mustard sauce, with buttery green beans. It looks smart and takes half an hour.
- Time35 min
- LevelEasy
- Costabout £1.57 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Season the pork. Heat the oil in an ovenproof frying pan over a high heat and brown the pork for 5 minutes, turning, until golden all over.
5 min - 2
Put the pan in the oven for 12 minutes, until the pork is cooked through with no pink and the juices run clear. Lift onto a board, cover with foil and rest for 5 minutes.
12 min - 3
Put the pan back on a medium heat. Fry the mushrooms and shallots for 6 minutes until golden. Add the garlic and thyme for 1 minute.
6 min - 4
Pour in the stock and bring to the boil. Simmer for 4 minutes, until reduced by half. Stir in the mustard and cream and simmer for 2 minutes.
4 min - 5
Boil the green beans for 4 minutes, drain and toss with the butter.
4 min - 6
Slice the pork, pour any resting juices into the sauce, and serve with the sauce spooned over and the beans on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.